Pineapple and Carrot Muffins

3. April, 2009

These muffins are perfect for summer and healthy as well. The pineapples are very good for your stomach, containing bromelain, an enzyme that breaks down proteins. The bromelain from pineapples can be used as an anti-inflammatory agent. Pineapple's nutrients include calcium, potassium, fibre, and vitamin C. It is low in fat and cholesterol. Pineapple also helps build healthy bones since they are rich in manganese which is a trace mineral that is needed for healthy bones. Carrots play an important role in anti-cancer effect because they contain lots of antioxidants. Carrots have an abundance of beta-carotene which can be changed by our body into vitamin A which is very important for healthy cell growth, strong immune system and healthy eyes (protecting agains macular degeneration). Carrots also contain folic acid, and lignen found in carrots help to strengthen our immune system to fight agains cancerous cells. Carrots can also help lower blood pressure and they contain a lot of fibre to help our bowel movements and prevent certain types of cancer. Muffins whith all these health benefits surely must taste good too (and they do)!

I prefer to use silicone muffins pans as they are easier to work with than traditional muffins pans.

Preparation

Peel and grate the 200 grams carrots fairly finely.

If using fresh pineapple: To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining hard "eyes" with the tip of your knife. Then cut the 125 grams pineapple into quarters, remove the core (hard part in the middle) and cut the pineapple into small chunks.

Remove the muffins from the oven and let cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicone muffins pan as the muffins will be easier to remove.

Tips

You can use maple syrup instead of the agave nectar.

You can use whole wheat flour instead of the spelt flour

If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.

You can use regular baking powder instead of the aluminium free and gluten free one.

You can try different variations such as adding raisins, walnuts, desiccated coconut or orange peel.

The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.

The muffins freeze well.

You can use rice milk, oat milk, almond milk or skimmed milk instead of the soy milk.